Pillowy-Soft Ricotta Gnocchi ☁ gluten free & keto

These gluten free and keto ricotta gnocchi are a classic favorite here at gnom-gnom. Expect pillowy-soft gnocchi, paired with a refreshingly simple mediterranean yogurt sauce!

Drizzling olive oil onto keto ricotta gnocchi
Gluten Free & Keto Ricotta Gnocchi

Gluten Free & Keto Ricotta Gnocchi

Pillowy-Soft ☁

These keto ricotta gnocchi, sans the wheat flour, are different from the original. But (and it’s a big but!) I like to think they’re just as good. And given that the Italian work gnoccho literally translates as lump, gnocchi are actually made out of a wide variety of ingredients (not just potato and flour); so I’m still confident in calling these guys gnocchi (😜!). 

Also, while traditional ricotta gnocchi are boiled in water and sometimes subsequently lightly fried in sage butter, these go straight for the frying (grain-free flours turn to mush in water!). This way you’ll get a nice bottom crust, a pillowy-soft center and ridiculously aromatic results (on account of the sage).

And the ideal pairing? A fresh mediterranean yogurt sauce. It’s for real one of the best sauces for these guys, creating a beautiful and refreshing contrast against the cheesy gnocchi. The other highly suggested pairing is steamed spinach, and if you’re looking for even more freshness add-in a handful of cherry tomatoes.

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Oh, and these guys also freeze great. So think meal prepping ideal.

Uncooked gluten free & keto ricotta gnocchi
Gluten Free & Keto Ricotta Gnocchi

The Flours

These keto ricotta gnocchi, aside from the cheeses and egg, also require a mixture of almond flourcoconut flour and a touch of xanthan gum.

In terms of brands, for the almond either Anthony’s or WellBees work great. Both are super fine grinds. And for the coconut, we always favor Anthony’s (honestly best taste by a mile!)

Sage leaf with a black foreground
Gluten Free & Keto Ricotta Gnocchi

The Method 🔍

Making these keto gnocchi couldn’t be simpler. All the ingredients are mixed together until they form a (rather sticky!) ball, refrigerated for an hour, formed into rounds, flattened with a fork, and cooked in sage butter.

I also find that these work best when fried only on one side, forming a bottom crust and keeping the rest pillowy-soft. You will, however, want to baste them with the sage butter throughout cooking. Couldn’t be simpler really.

Freshly grinding black pepper onto a plate of keto ricotta gnocchi
Gluten Free & Keto Ricotta Gnocchi
Gluten free & keto ricotta gnocchi with spinach, cherry tomatoes and yogurt sauce
Gluten Free & Keto Ricotta Gnocchi

Drizzling olive oil onto keto ricotta gnocchi

Gluten Free & Keto Ricotta Gnocchi

Course: Appetizer, Entree, Main
Cuisine: Italian
Keyword: gluten free, keto, low carb
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6 servings
Calories: 250 kcal

These gluten free and keto ricotta gnocchi are pillowy-soft, incredibly aromatic, and paired with a refreshingly simple mediterranean yogurt sauce.

Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion. 

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Ingredients

For the keto ricotta gnocchi

For the sage butter

  • 3-4 tablespoons grass-fed butter as needed
  • 1 tablespoon extra virgin olive oil for cooking
  • 2 cloves garlic thinly sliced
  • 8-10 sage leaves
  • black pepper freshly ground to taste

For the mediterranean yogurt sauce (two servings)

Serving suggestions

  • spinach steamed
  • cherry tomatoes

Instructions

For the keto ricotta gnocchi

  1. Add almond flour, coconut flour and xanthan gum to a medium bowl and whisk until thoroughly combined. Set aside.

  2. Add ricotta and parmesan to a large bowl and mix with a spoon until well combined. Add in flour mixture and mix well. Season to taste with salt and mix in the egg. The dough should be sticky, but form into a ball easily. If it doesn't (different moisture levels in cheese etc), feel free to add in more almond flour a little at a time. Wrap in cling film (saran wrap) and refrigerate for at least an hour. 

  3. Remove dough from the fridge and form into rounds (roughly 1 inch big). The dough will be soft and still lightly sticky, but should form into rounds with ease. Place in a tray and press down with a fork to lightly flatten them. Freeze for 15 minutes before frying, and the gnocchi can be frozen at this point for up to two months. 

  4. Heat up butter and oil in a skillet or pan over medium/low heat. Once warm, add in garlic slivers and sage leaves. When the garlic is just lightly golden, add in the chilled gnocchi flat-side down along some freshly ground black pepper. Move the pan around to keep them from sticking, basting them throughout the cooking. They will be fragile, so handle with care. When ready, the bottom will have formed a deep-golden crust (see pictures), about 4-5 minutes. 

  5. Serve right away atop a bed of steamed spinach, yogurt sauce and a handful cherry tomatoes (optional). 

For the mediterranean yogurt sauce

  1. Mix all ingredients together and refrigerate until needed. 

Recipe Notes

Feel free to go ahead and freeze the gnocchi, but you’ll want to thaw them out slightly before cooking.

Keep in mind that nutrition facts were estimated per 80g serving of the gnocchi only, and the recipe yields 6 servings. 

Nutrition Facts
Gluten Free & Keto Ricotta Gnocchi
Amount Per Serving (80 g)
Calories 250 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 6g 30%
Cholesterol 53mg 18%
Sodium 244mg 10%
Potassium 58mg 2%
Total Carbohydrates 6g 2%
Dietary Fiber 3g 12%
Sugars 1g
Protein 14g 28%
Vitamin A 5.9%
Calcium 26.9%
Iron 6.8%
* Percent Daily Values are based on a 2000 calorie diet.

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59 comments

  1. Yvonne says:

    So yummy. I made them with cottage cheese and had a bit of a sticking to the pan issue but they were really really good.

  2. This looks so wonderfully simple! I do wonder. Xantham gum. Having Candida and having heard that gums are not good for the GI tract unless hydrolyzed, do you recommend an alternative or two? Thanks

  3. Aya says:

    Hi! Mine were cold inside 🙁 How do you make sure they’re hot if theyre going straight from freezer to pan?

  4. Len Lane says:

    The best gnocchi we’ve had in the last two years of eating and cooking keto… we have shared this recipe with all our keto community,

  5. Lisa says:

    I made these tonight to serve with low-carb cream of chicken soup and it was absolutely delicious! It really satisfied my craving for one of my favorite fall comfort foods, chicken and dumplings.

  6. Louise Bruno says:

    Thank you so much for this amazing recipe! I’m a few months into Keto and doing a lot of experimenting with new recipes. Your site has been so helpful. I didn’t have the ingredients for your sauce, so I substituted the following:

    – MUSHROOMS – cook chopped onion (and/or garlic) with a slice of chopped bacon, butter or olive oil, add sliced mushrooms until tender. Pinch tarragon, salt and pepper.
    – SAUCE – “awesome sauce” – sweat onion (and/or garlic) in olive oil and butter, add Italian tomato puree or crushed plum tomatoes. Cook 5-10 mins with fresh basil, butter, salt, pepper. Combine with golden brown gnocchi. It was sooo delicious!

    P.S. I did not have Xanthan Gum, so I substituted a Tablespoon of Barlean’s Flax/Chai/Coconut energy blend. Worked fine!

    Next time, I’ll take a pic and post on Instagram!

  7. Rosangela says:

    Second time I try this and they are so good! This time I was out of parmesan so I used a bit of shredded mozarella and it worked fine (I have an eye as to the consistency of the dough should look like now). I also love the fact you can just freeze a batch for later – if you can resist not eating everything in one go that is! Thanks for sharing this amazing recipe 🙂

  8. Jennifer says:

    I’m not a huge ricotta cheese fan. Could something else be used in its place, such as cream cheese or plain yogurt? Also, I see that they can’t be boiled, but I’m thinking of preparing them according to this recipe and then adding to bowls right before serving chicken gnocchi soup. I have missed being able to make this since going Keto.

    • Cat says:

      I imagine cream cheese would work, it’s basically ricotta that’s been smoothed in a food processor. I may be premature in saying that since I haven’t made this recipe yet. I am planning to tomorrow night using the homemade cream cheese I have in the fridge. I’ll let you know how it goes 🙂

        • Cat says:

          Good to know! Fortunately it is very easy to make ricotta. We don’t have a source for organic ricotta and cream cheese in my area so I have to make my own with organic milk. It can be a pain since a lot of keto dishes call for cream cheese or ricotta, but it’s worth it.

  9. Mie says:

    These are fantastic. I had to pull a last minute switch. I used Asiago instead of parm. I also used sauce vs your yogurt sauce because I had limited ingredients. Growing up Italian, I have missed gnocchi! The family gobbled it down! Thank you!!!

  10. Tonya says:

    These were great! Followed the recipe exactly and had no issues whatsoever with them being fragile. They were even great cold the next day! We do not fancy steamed spinach so we ate these along side and atop fresh spinach and lightly sauteed cherry tomatoes. The pairing worked for the entire family.
    It was quite a treat to be able to find this recipe in myfitnesspal as well, thank you a bunch for taking the time to input that information!! I love your sight!
    One question: Do the macros include the yogurt sauce?

    • Paola says:

      Super awesome to hear Tonya! Tbh I think the recipe was entered into myfitnesspal by a reader (but what a fantastic suggestion, I didn’t even know this was a thing!!). The macros don’t include the yogurt sauce if I recall correctly (as it’s an optional add-on) xo!

  11. Yvonne says:

    Just curious if these can be used to do a keto baked mac and cheese over the cauliflower options I have seen. Going to try your recipe very soon! Lokks delish!

  12. Matthew Zuzula Lawrence says:

    I am going to try these tonight! I was wondering if the gnocci could be sprayed with oil and baked rather than basting in butter? Just wondering, I’ll try it your way first! Thank you!

  13. Karina says:

    Quick questions: 1) is the caloric count for the gnocchi alone or with the butter or yogurt sauce? 2) Have you done them quickly boiled, vs. pan fried?

    Looking forward to trying it!

  14. Wiebke says:

    I always have so many leftover egg yolks from bread baking. – Could these be made with just yolks?

  15. Erin says:

    Made these last night for my husband and I. They were the first keto thing that we agreed was great, not just “pretty good for a keto dish.” I will make these over and over again. Thank you so much for sharing!

  16. Syma Kazeminy says:

    I just can’t get past that almond flour feel (it was the same with the bagels). They would be delicious if I could get used to almond flour! Still, the gnocchi is pretty amazing considering it’s Keto. BUT, the chocolate cake was insane, very well hidden. Thanks for all of these life saving recipes (1000x better than any others I’ve tried!)!!!

    • Paola says:

      LOl thank you Syma! What type of almond flour are you using? If it’s very finely ground there shouldn’t a feel to it, maybe try another brand? So happy to hear you found the chocolate cake insane ( I LOVE it too!) xo!

  17. Laurie Williams says:

    Hi – am just getting ready to make these but have read through the comments. One comment questioned sweetener. I did not see any sweetener needed in the recipe. Have I missed something??

    • Paola says:

      Hi Laurie! SO weird, I just saw that! I’m thinking it was someone asking a general question about sweeteners (in a very weird place)… I dunno! No sweeteners here though, hope you enjoy and let me know if you need anything xo!

  18. Julie Robbins says:

    These sound amazing! And major kudos to you for providing buttons at the top of the page to jump to the recipe and print it! Love your site and will definitely be frequenting it!

  19. Tricia Johnson says:

    Hi there! Could this be made with alternative sweeteners? We’re not keto by exact definition, we do eat low carb for medical reasons. I try to stick to more natural sweeteners in moderation vs using artificial. Do you have any suggestions, even if it slightly raises carb count? Thanks! Excited to try this recipe!

    • Paola says:

      Hi there Tricia! Just keep in mind that both erythritol and xylitol are natural sugar alcohols (they’re not artificial like aspartame!). To keep the texture it’s usually best to add something powdered (so maybe raw cane sugar powdered?). Otherwise things like maple syrup and honey will work too, but they will change the texture slightly (they’ll still be delicious though). Hope you enjoy! xo

  20. Brenda says:

    We have a coconut allergy in the house. Do you think these will still work with just subbing more almond flour in place of the coconut flour?

    • Paola says:

      Hi Brenda! I haven’t tried myself, but I’m fairly certain that all almond will work too. Just keep in mind that coconut flour absorbs A LOT more moisture than almond, so it’ll perhaps be a good idea to drain the ricotta cheese very well and add a bit more xanthan gum. Also cook one first to see how it holds its shape, you can always add more almond flour as needed. xo!

  21. Tiffany says:

    Made this for the first time! We are new to Keto. They were great! We didn’t have time to make the yogurt sauce so we just ate them like a snack! Thank you for all your wonderful and simple recipes! They are much appreciated at our house!

  22. Bree says:

    I’ve been craving gnocchi like crazy since switching to the LCHF way of eating. Is there a way to do these traditionally boiled? Or will the dough fall apart?

    • Paola says:

      Hi Bree! I’m sorry I missed your comment earlier, unfortunately can’t boil these guys (remember they aren’t grains) xo!

    • Paola says:

      Hi Karen! In all honesty I don’t think you’ll get the same results here for anything else. Having said that, there will be a recipe coming soon were you’ll be able to sub with sunflower seed flour (sunflour). xo

    • Paola says:

      Hi Jamie! I’m sorry you didn’t enjoy them at all! All I can think of that would give them the consistency of cornmeal is that your almond flour may not have been fine enough (if it’s a very fine grind it simply blends with the mix). Other than that if they fell apart your ricotta cheese may have been too wet and just needed more flour. The flours hold the cheeses together while cooking, preventing them from melting away (though they’re still fragile at first). xo

  23. LORNA says:

    AMAZING recipe! Very different from normal potato gnocchi, and I’ve never tried regular ricotta ones so I cannot compare. But these were a BIG hit with the entire family thank you!

    • Paola says:

      Hi Lorna! So happy you enjoyed! They have less of a bite than the regular ricotta gnocchi (which are very different from potato ones also). xo and thanks for reporting back!

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